Optimization and Characterization of Pectin Hydrogel from Tamarind Pulp: FTIR, Viscosity and Yield Analysis

Background and Objective: Tamarind ( Tamarindus indica ) is a tropical fruit known for its rich flavor and diverse applications across food, pharmaceutical and cosmetic industries. This study investigates the production and optimization of pectin hydrogel derived from tamarind pulp, focusing on its potential pharmaceutical applications, particularly in wound dressing. Materials and Methods: The primary variables tested were temperature, extraction time and glycerol concentration, which were adjusted to maximize the yield of pectin. The design allowed for the investigation of interactions between these factors, leading to the identification of optimal conditions for pectin extraction. The study setting was a controlled laboratory environment, where tamarind pulp was processed to extract pectin. Statistical analysis revealed a significant quadratic model with an R² value of 0.9633, indicating good fit and predictive power. Results: Fourier Transform Infrared Spectroscopy (FTIR) analysis confirmed the presence of functional groups such as hydroxyl (-OH), methylene (-CH2-) and amide (-CO-NH), which are essential for drug delivery, bioadhesion and biodegradability in pectin hydrogels. The viscosity of the produced pectin was found to be 300 cP at 25°C, suitable for hydrogel applications. The highest yield of 60% was achieved at 100°C, 15 min and 4 mL of glycerol. Validation experiments showed a yield of 59.60%, closely matching the theoretical yield with an error of -0.67%. Conclusion: These findings demonstrate the feasibility of large-scale production of pectin hydrogel from tamarind pulp, with potential for pharmaceutical applications.